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Stuffed Roast  Cardrona Merino Lamb
As seen on TV One – Good Morning Program, 9th November 2009

1 boned leg of lamb (tunnel boned)
4 cloves garlic
1/2 cup pine nuts
2 tablespoons olive oil
2 cups fresh breadcrumbs
Handful fresh spinach
1/4 cup fresh chopped herbs - thyme, marjoram, parsley
1 egg
1/2 cup pecorino cheese - grated
Salt and pepper
1 teaspoon sea salt
1 teaspoon fennel seeds

Mint Sauce
1 cup chopped mint
1 tablespoon caster sugar
3 tablespoons boiling water
1/2 cup white vinegar

- In a frying pan saute the garlic and pine nuts gently in the olive oil. 
- Toss in the spinach and cook until it is wilted.
- Transfer to a bowl and mix through the breadcrumbs, herbs, egg and pecorino cheese.
- Season with salt and pepper.
- Preheat the oven to 220degC
- Push the stuffing in the pocket cavity of the leg. Secure the ends with a skewer.
- Tie string around the stuffed meat to form a neat roll.
- Place in a roasting dish - drizzle with oil and rub over salt and fennel seeds.
- Roast for 50minutes - Remove from the oven - Cover and leave to rest for 20 minutes before slicing and serving with mint sauce.
- In a bowl combine the mint, sugar and boiling water.
- Stir until the sugar has dissolved.
- Add white vinegar and serve.

Judith Cullen

Celebrity Chef
 

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